Crunchy Topped Fusillini with Creamy Salmon and Cod
A wholesome pasta dish combining fresh salmon and cod in a white sauce.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Fresh Salmon,Fillet | Main | Pan | Less than 30 minutes |
Ingredients
- 250g fusillini
- 600ml milk
- 500g fresh skinless fish fillets - a combination of salmon and cod
- 40g butter
- 40g plain flour
- salt and freshly ground black pepper
- 50g fresh white breadcrumbs, toasted under a grill until golden
Method
Cook the pasta following instructions on the pack.
Place the milk and fish in a saucepan, bring to the boil and simmer gently for 5-6 minutes until cooked through. Remove the fish and flake onto a plate, removing any bones.
Melt the butter in a saucepan, stir in the flour and cook for 1 minute. Gradually stir in the milk and cook for 2-3 minutes until thickened and smooth.
Stir in the cooked fish and drained pasta and add seasoning to taste.
Serve sprinkled with the toasted breadcrumbs.
